Quality Control for the Food Industry


This book is a compilation of analyticai and other quality control procedures for various food commodities. Each chapter is written by specialists in the area and hence the recent procedures have been incorporated. Simple procedures which could be adopted at the household level have also been indicated. Mandatory procedures to satisfy official requirements as applicable to United States have also been given. This book will act as a reference for a laboratory course in quality control and will be of use for practising quality control analyst or inspector. The tables, illustrations and appendices provide valuable information.

Subject Discipline

Health Care and Hospital Management

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